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Have Your Cocktail and Eat It Too: Mudslide Cupcakes

Posted by on October 19 2010 in Desserts, Featured, Recipe

Mudslide Cupcake

Editor’s Note: It’s been a minute since we’ve had a baker here in our midst at ES, but Sweet Fiend (a.k.a. Naomi of drool-worthy dessert blog Bakers Royale) has stepped up to the plate. She’ll be joining us here occasionally to share killer dessert recipes and more. Please welcome Sweet Fiend.

This past Sunday morning, while everyone else was buying their Starbucks, I was in a liquor store that reeked of old spilled milk buying a flask size worth of Jameson. The look on the cashier’s face was better than my husband’s—what was someone who is barely tall enough to bully a toddler doing purchasing whiskey on a Sunday?

Don’t judge me Dude, it’s for the love of cupcakes. These Mudslide cupcakes are rich, sweet and decadently full of all the stuff your mama warned you against. Personally, I eat them for breakfast—hey, they have coffee in them. By revelry or rebellion take a bite and enjoy. A few notes:

•  I made my own Bailey’s, but you can use the store-bought stuff to shave some time off the recipe. The cupcakes will taste the same. This recipe just gave me a good excuse to make my own home brew.

• For the instant coffee portion, I used Starbucks Via Bold. I find it tastier and stronger than most espresso powder made for baking.

Mudslide Cupcakes

Yields 18-24 cupcakes

Homemade Bailey Irish Cream
Recipe adapted from here and here.

• 1 cup of heavy cream
• 14 oz sweetened condensed milk
• 1 ½ cup of Jameson Irish Whiskey
• 1 teaspoon instant coffee
• 2 tablespoon of semi-sweet chocolate, melted
• 1 teaspoon vanilla
• 1 teaspoon almond extract

Place all ingredients in a blender and set on high speed for 30 seconds. Keep refrigerated in a sealed container. Shake before use. Will keep for 2 months.

Butter Cream Frosting Base

• 3 large egg whites, at room temperature
• ¾ sugar
• Pinch salt
• 1 cup unsalted butter, room temperature and cut into 16 pieces


1. Combine egg whites and sugar in a large heat proof bowl. Set the bowl over (not on) simmering water in a sauce pan and heat, whisking constantly until sugar has dissolved. The mixture is ready when with it is very warm to the touch, about 2 minutes and approximately 160 degrees on an instant read thermometer.

2. Remove from mixture from heat and transfer to a stand mixer bowl and beat on high until egg white mixture is fluffy, led to room temperature and holds stiff peaks, about 6 minutes.

3. Turn the speed to medium low, add salt and the butter a few pieces at a time, beating well after each addition. Turn the speed to high and beat until mixture is creamy, about 3-5 minutes more. Evenly split buttercream into two separate bowls.

Bailey’s and Chocolate Kahlua Frostings

To make the Baileys buttercream add 3 tablespoons of Baileys into one bowl and beat until combined.

To make the Chocolate Kahlua Frosting in the other bowl, add 2 tablespoons of unsweetened cocoa powder and 4 oz of melted semi-sweet chocolate and 3 tablespoons of Kahlua and beat until combined.

Chocolate Cupcakes
Recipe adapted from here.

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

Preparation: Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.


1. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.


1. Place each frosting in separate pastry bags and cut a small opening at the bottom. Use a third bag fitted with your preferred tip and then place both filled pastry bags inside. Make sure that the bottoms of both bags are pointed in the tip. Frost cupcakes as desired.

2. Optional: Sprinkle with crushed cupcake crumb and drizzle with chocolate sauce to finish.

Enjoy more of Sweet Fiend’s recipes on Bakers Royale.

Previously on ES:
Mint Julep Cupcakes
Green Tea and Almond Cupcakes

Hummingbird Cupcakes
Endless Cupcakes: All Cupcake Recipes

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23 Responses leave one →
  1. October 19, 2010

    Chocolate + whiskey + coffee…sounds incredibly dangerous & amazingly delicious. I love the photography for this, that cupcake would be eaten off of the screen if I could find a way possible. :)

  2. October 19, 2010

    The coffee, the booze and the chocolate sure make for one splendid cupcake. We love Sweet Fiend and look forward to reading her posts!

  3. October 19, 2010

    Oh man HOMEMADE Baileys Irish cream and Baileys & Kahlua frosting?? … im in heaven!! looks devilishly FANTASTIC!!

  4. October 19, 2010

    Awesome combination of flavors! This will be my contribution the next time I have to bring dessert to a dinner party with our friends.

  5. October 19, 2010

    wow amazing cupcakes and cool guest post

  6. October 20, 2010

    sounds delicious, great post!!!!

  7. October 20, 2010

    What a gorgeous cupcake! The combination is just perfect.

  8. Dawn permalink
    October 20, 2010

    Hi, can you make the buttercream using a handheld mixer? I dont have a stand mixer!


  9. Tiffanie permalink
    October 20, 2010

    These sound amazingly delicious. I can’t wait to make these,but I’m going to wait until after my little boy is due nov 17th! Do you know of any recipes for non-alcoholic baileys ,or kahlua? :)

  10. naomi permalink*
    October 20, 2010

    Hi Dawn,

    Yes, you can use a handheld mixer? Set the speed to its highest setting, keep in mind it may take you a little bit longer.

    Sweet Fiend

  11. naomi permalink*
    October 20, 2010

    Hi Dawn,

    Unfortunately, I have not worked with any non-alcholic versions. However there are several resources on the internet that will point you in the direction you are looking for.


  12. October 21, 2010

    Great recipe, stunning photo! You are fantastic addition to ES, Naomi!

  13. October 21, 2010

    Okay, I’m here commenting even though this is a seriously chocolaty post. I did it ’cause we’re friends but I want vanilla next time. :)

  14. October 21, 2010

    Whooops, forgot to tell you….good job though.

  15. October 24, 2010

    Wow, these cupcakes look amazing!

    I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian food photo gallery showcasing beautiful and flavorful vegetarian food.

  16. Apres Ski permalink
    October 26, 2010

    I am so down with this recipe! This reminds me when my ex-boyfriend & I used to have late brunches with Kahlua+coffee, steak & eggs, cherry tomatoes, potatoes & broccoli with Texas toast!!

    Coffee, chocolate & alcohol . . . OMG!! It’s a recipe for true sin!!!!

    EXCELLENT photo cause I’m thinking this should be my afternoon project for today since it’s raining & I have all the ingredients without leaving the house!!!!!

  17. October 27, 2010

    These MudSLide Cupcakes look so good.
    I can;t wiat to try them. Very rich, and I bet so deliciosu.

  18. November 4, 2010

    A—-mazing looking cupcake!! and i m sure it tastes spectacular too!!
    i cant wait to try making them!!
    ps: love Bakers Royale!! xo

  19. Scruggs permalink
    December 1, 2011

    No Baileys on hand, just Jack Daniels so I made the Irish Cream with that…. Holy Crap! These are the best cupcakes I ever ate. I’m going to take a batch to the next AA meeting. My friend made some with the regular Baileys and they were on the same awesome scale as mine with just a slightly different back taste. Thanks for the recipe.

  20. Megan permalink
    October 21, 2014

    Does the whiskey HAVE to be in there?

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